That's the white floating objects on the surface of pickles in the pickling process, that is, the white candied fruit. If it is not treated and removed in time, pickles will go bad. The methods to prevent white preserved fruit during curing are: (1) Control the amount of salt when curing, and use salt according to the nature of vegetables and the proportion of pickled vegetables. Generally, the salt content of pickled cabbage is about 20%. (2) according to the requirements of vegetables, pour the jar or turn the vegetables in time, so that the kimchi liquid completely submerges the vegetables and isolates the vegetables from the air. (3) Raw water cannot enter the pickle process. (4) Pickled meat or dirty, greasy utensils under a dirty jar (jar) can be used to turn (fish) dishes into jars (jars). (5) When pickling vegetables, put some garlic cloves, white wine or sodium benzoate in the pickling solution. (6) Treatment method of cold dishes: once the cold dishes are made, if the cold dishes have not deteriorated for a long time, the treatment method is as follows: if there are not many cold dishes, take out the cold dishes on the surface of the pickling solution with ten clean spoons in time; Pour out the pickling solution, boil it in a pot, add some salt appropriately, and dry it before use; Put the pickle jar (jar) in a dry and ventilated place to cool.